This 1990s Taco Salad combines seasoned ground beef and ranch beans with crisp iceberg lettuce, fresh tomatoes, cheddar cheese, and crunchy corn chips, all tossed in tangy Catalina dressing for an easy weeknight dinner that captures nostalgic comfort-food appeal.
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In a skillet, cook the ground beef and diced white onion until the meat is browned and the onions are tender.
Season the beef mixture with onion powder, garlic powder, salt, and pepper.
Drain the excess grease from the cooked meat.
Transfer the meat to a bowl and add the entire can of undrained ranch style beans. Mix to combine.
Set the meat and bean mixture aside to cool.
In a large salad bowl, add the shredded iceberg lettuce.
Add the diced red onion and diced tomatoes to the bowl.
Add the shredded cheddar cheese to the bowl.
Add the cooled meat and bean mixture on top of the salad ingredients.
Top with the bag of corn chips.
Pour Catalina dressing over everything.
Toss the salad until all ingredients are well combined.
Serve immediately and enjoy.
Store leftover meat and bean mixture separately from salad components in airtight containers for up to 3 days; do not store assembled salad as chips will soften.
Prepare the meat and bean mixture ahead and refrigerate, but assemble the salad just before serving to keep the lettuce crisp and corn chips crunchy.
Thousand Island, French dressing, or a vinaigrette work as alternatives, though they'll change the sweet-tangy flavor profile.
Yes, ground turkey works as a leaner substitute; cook and season it the same way as the beef.
No—the recipe calls for the entire can undrained, which adds liquid and flavor to the meat mixture.
Add them just before serving and toss immediately, or top individual servings with chips right before eating.
